Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.

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This is a simple and yummy recipe. Plus, you can make it low sodium by using low sodium broth.

A Cook from Southern CA / 07.30.10

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Absolutely fantastic - did it exactly like the recipe called for and it was perfect. I'll definitely make this again!

jaimeboswell / 11.30.09

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My family loves this!! So easy and tasty! Great for company too!

A Cook from new york, ny / 09.18.08

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We really liked this. I did not have onions but I added mushrooms and broccoli and it was really nice. The broth was a little watery but I just omitted some of it when serving. I also used the leftover marinade for the beef in the vegetables. Cheese made it exceptional, but you do not need a lot. Served with brown rice.

eyecatch from San Jose, CA / 09.01.08

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Nothing extraordinary
about anything in this
recipe separately, but
the sum of the parts
is great! The cheese
is the essential
ingredient, although
some of us used a
spiced feta, which was
also excellent, since I only had a few small cubes of blue cheese on hand.

tinyhuntress from minnesota / 11.17.07

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reallly tasty while simple enough for any evening. The cheese made the dish.

thedurhams from washington / 12.16.06

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it's a nice, easy dish, worth making again, but the marinade is standard stuff, the grilling/broiling was common and the bell pepper saute is good. the bleu cheese topping was unique, especially as a finish. but there was nothing truly spectacular about it.

wabsci from indianapolis, in / 06.12.06

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Initially sounded very plain, but the flavor of the cheese with the steak turned out quite surprisingly tasty!

citina from San Diego, CA / 01.24.05

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i used orange bell peppers instead and it was delicious!! the sauce didn't thicken the way i thought it would though. the gorgonzola definitely makes the dish special so use abundantly.

A Cook from berkeley, ca / 07.01.03

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3.5 Forks. Made this a couple nights ago and my boyfriend and I LOVED it - One of his favorite ways to prepare tenderloin. The goat cheese makes the entire dish - and cheese compliments the Beaujolais perfectly. We will definetly make this again.